Paleo Mushroom Cream Sauce
1/2 onion (or 1 small onion), diced fine
4 portobello mushroom caps, diced
1/4 cup balsamic vinegar
2 pinches oregano
1/2 can coconut milk
Saute onion in olive oil over medium heat until onion turns soft and translucent. Add salt to taste. Add mushroom, balsamic and oregano. Cook until mushroom softens. Add coconut milk and cook until warm throughout. Serve over your favorite steak or chicken. Enjoy!